Buy cream. Beat in a butter churn until you have butter. The liquid left over is buttermilk.
buzzy110,
Jul 24, 4:05am
Yes it is but the commercial butter milk is then cultured, making it thick and lumpy and this is what the OP is wanting.
davidt4,
Jul 24, 4:28am
Cultured buttermilk is made with a starter;various bacteria which convert the lactose to lactic acid.You can also use commercial buttermilk as a starter.
Is this what you want to do wyndra?
davidt4,
Jul 25, 4:28am
Cultured buttermilk is made with a starter;various bacteria which convert the lactose to lactic acid.You can also use commercial buttermilk as a starter.
Is this what you want to do wyndra!
wyndra,
Jul 28, 4:48am
Yes , I do thanks
nellbee,
Jul 28, 4:53am
Destitute Gourmet has a recipe, but it still starts with bought buttermilk. Once you've bought it once, you have a 'starter' for further batches.
Ingredients: 2 cups milk and 1/2 cup buttermilk.
Method: Heat milk to blood temperature - 37 C - and stir in buttermilk. Transfer mixture to clean jar and shake well. Set aside in warm place for 12-24 hours. When thickened transfer to plastic container with tight-fitting lid. Keeps for 7-10 days.Use some from this batch for the next one...
davidt4,
Jul 28, 5:35am
Here's another version:
2 litres whole milk 100ml cultured buttermilk
Heat the milk to 72 degrees Celsius, cool down to 40 deg in water bath.
Add buttermilk, stir well. Pour the mixture into a large porcelain/glass/stainless steel bowl, cover, and leave for 48 hours at room temperature (ideal is 18-20deg Celsius) .Stir well and refrigerate.
nellbee,
Jul 29, 4:53am
Destitute Gourmet has a recipe, but it still starts with bought buttermilk. Once you've bought it once, you have a 'starter' for further batches.
Ingredients: 2 cups milk and 1/2 cup buttermilk.
Method: Heat milk to blood temperature - 37 C - and stir in buttermilk. Transfer mixture to clean jar and shake well. Set aside in warm place for 12-24 hours. When thickened transfer to plastic container with tight-fitting lid. Keeps for 7-10 days.Use some from this batch for the next one.
davidt4,
Jul 29, 5:35am
Here's another version:
2 litres whole milk 100ml cultured buttermilk
Heat the milk to 72 degrees Celsius, cool down to 40 deg in water bath.
Add buttermilk, stir well. Pour the mixture into a large porcelain/glass/stainless steel bowl, cover, and leave for 48 hours at room temperature (ideal is 18-20deg Celsius) .Stir well and refrigerate.
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